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  1. vmart

    Pork butt questions

    Thank you all for the comments and advice. It came out delicious. 
  2. vmart

    Pork butt questions

    ok great, thanks for your help
  3. vmart

    Pork butt questions

    I mean the lighter shade of brown in the photo. 
  4. vmart

    Pork butt questions

    Hi everyone. I am 12 hours in to the smoke and hit the stall. I pulled the meat to wrap and noticed a discoloration in the meat. Is this normal?  
  5. Pork butt questions

    Pork butt questions

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    IMG_8906.PNG

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  7. vmart

    Pork butt questions

    great, thanks dirtsailor
  8. vmart

    Pork butt questions

    Thanks for the advice Al. Would you recommend using lump coal vs charcoal briquettes?
  9. vmart

    Pork butt questions

    Thank you all for the great advice! I really appreciate it. 
  10. vmart

    Smoked Chicken Wings

    the skin was crispy! My only regret was using BBQ sauce. I should have gone with some sort of buffalo sauce.
  11. vmart

    Pork butt questions

    Hi everyone! I'm newer to smoking and this is going to be my first time smoking 3 pork butts. I got a new smoker ( weber smokey mountain 18"). I have a few questions. 1) I read that a general rule for cook time is 1.5 hour/lb (of course IT will tell when to pull). I am smoking three 7lb butts...
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    • Forum: Pork
  12. vmart

    Smoked Spare Ribs

    Titans won #1 pick! Lol I added butter, brown sugar, and honey when foiled.
  13. vmart

    Smoked Spare Ribs

    I've used them before. I've tried their honey hog, honey hot, deez nuts, holy cow, and fajita seasoning. I really like them. I will keep using them until the next best thing. 
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    IMG_8716.JPG

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  15. vmart

    Smoked Chicken Wings

    Thanks!
  16. vmart

    Smoked Chicken Wings

    thanks! 
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    IMG_8714.JPG

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    • Album: Smoked Spare Ribs
  18. Smoked Spare Ribs

    Smoked Spare Ribs

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  19. vmart

    Smoked Spare Ribs

    Smoking some ribs for todays game (GO TITANS!). Seasoned with Meat Church Honey hog and Deez nuts honey pecan Rub. maintaining at 225 and using the 3-2-1 method.  pulled them after 3 hours. Time to wrap. wrapped in foil for 2 hours, pulled, and sauced them. put them back in for an hour
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    IMG_8709.JPG

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    • Album: Smoked Spare Ribs
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